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Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
👥 2 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
📝 Preparation Steps
1
Blend 2 garlic cloves, finely grated, 1 cup (packed) drained oil-packed sun-dried tomatoes (about 8 oz.), and 1 Tbsp. Calabrian chile paste in a food processor until smooth. Add 7 oz. feta, crumbled, and ⅔ cup plain whole-milk yogurt and blend until combined and smooth. Transfer to a small bowl and serve with crudités and crackers for dipping. Do Ahead: Dip can be made 2 days ahead. Cover and chill.
(packed) drained oil-packed sun-dried tomatoes (about 8 oz.)1 cup. Calabrian chile paste1 Tbsp. feta, crumbled7 ozCrudités and crackers (for serving)
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